Sugar Cured Tuna loin.
This tastes amazing - a little bit like fish candy!
Ingredients.
Tuna Loin
Demerara Sugar
Rock Salt / Sea salt
Star anise (ground in motor and pestle)
Fresh Ginger (grated)
Garlic. (Chopped fine or crushed)
Tamari (good soy sauce if you can’t get tamari)
Sesame oil.
Method.
Select a deep sided bowl or plastic container that is just bigger in all dimensions than the piece of tuna.
In a separate bowl mix 3/5th Sugar and 2/5th salt, you will need enough sugar and salt mix to completely cover the tuna allowing for at least 1cm all round.
Mix in the ginger garlic and crushed star anise.
Cover the bottom of you container approx 1cm deep with the sugar mix, place the Tuna in the center, and continue to fill with mix until well covered.
Pour Tamari and Sesame oil evenly over the top.
Cover the container / bowl and place in the fridge for 60-72 hours.
Remove the tuna from the mixture, brush off excess sugar mixture and slice thinly. The tuna is fully cooked by the sugar and salt and ready to eat.
The quantities of the ingredients can be varied to taste, the star anise gives a distinctive flavor so if you don’t like that slightly liquorice flavor leave it out. For about 200 grams of tuna I used; 3 star anise, 3 cloves of Garlic and a piece of ginger the size of my thumb. I used 30 mls of Tamari and 30 mls of Sesame oil.
The tuna is great served by itself with soy and wasabi, but also goes well in salads or on soba noodles with bok choy.
200g / 7oz packet cheddar biscuits
185g / 6.5oz tin of shredded tuna
80g / 3oz melted butter
150g / 5oz mushrooms
¾ cup milk
1 green bell pepper (capsicum)
1 onion
2 eggs
Salt and pepper
Preheat oven to 180°C / 356°F.
Crush the cheddar biscuits. Mix the biscuits and butter together in a bowl. Place the mixture in the pie dish and press down to form a piecrust.
Dice the onion, green pepper and mushrooms. Fry the onion and green peppers.
Combine the rest of the ingredients in a large bowl and mix thoroughly. Pour the mixture into the piecrust and smooth
it over.
BBQ Skewers of Kawhia Scallops and Flounder with gremolata
Firstly you need to travel to Kawhia and catch your own scallops and flounder......
Ingredients
20 scallops
5 flounder - filleted
Garlic aioli
Crusty white bread
Lemon wedges
Gremolata;
2 garlic cloves, finely chopped
2 teaspoons of lemon zest
2 tablespoons of extra virgin olive oil
Chopped parsley
Mix all gremolata ingredients together.
In one bowl mix half of the gremolata with the scallops, in the second bowl coat the flounder with the remaining gremolata, let stand for 10 minutes.
Using cocktail bamboo skewers thread two scallops per skewer. For the flounder roll each fillet of flounder and thread two fillets of flounder per skewer.
Season with sea salt and freshly cracked pepper.
Heat the BBQ and cook the scallops for 1 - 2 minutes each side, the flounder will take about 2 - 3 minutes each side. Be careful not to over cook.
Serve with a cold beer or two, lemon wedges, crusty white bread and garlic aioli
Take a teaspoon of the fish filling and place in the centre of each circle.
5265 wrote: DUCK AND MUSHROOM PIE INGREDIENTS 2 Ducks 2 Cups sliced Mushrooms White Sauce Flakey Puff Pastry Peas, Corn(Optional) Salt & Pepper for seasoning METHOD Simmer the ducks in salted water until cooked Strip the meat from the ducks Make a white sauce using 50/50 cream /milk to make a rich sauce Combine the meat, mushrooms and vegetables in the white sauce. Taste and season Cool filling Line your preferred pie dish with pastry keeping sufficient for the top. Pour filling into pastry case and top with the remaining pastry. Brush top with egg and milk wash Cook for approx 45 mins at 180 This makes a pie 5cm high in a 23cm springform cake tin. The filling is ideal for party finger food in bread or pastry cases, or use fillo pastry and make individual entrees for a dinner party Photo to follow |
Watercress pancakes
with salmon
Ingredients
¾ cup flour, ½ tsp baking powder, 1 tsp cream of
tartar, 1 egg, 2 cups of watercress leaves
150ml milk, diced salmon fillet about 1 to 1½ cups
Salt and pepper
Butter to grease pan
Method
Place flour, baking soda, cream of tartar, egg and
watercress in a food processor. Blend to
a chunky paste. Gradually add milk until
the batter is smooth.
Mix diced salmon into the batter and season the mix.
Heat frying pan to medium and grease with butter. You can make these pancakes to a size that
suits. 2tbs of batter per pancake is
good size. Drop the batter into the pan
space about 2-3cm apart. Cook until
bubbles appear on the surface, then turn and cook for a further minute or until
golden. Transfer to a baking tray, cover
loosely with foil and keep warm in the oven while you make the remaining
pancakes, greasing the pan with more butter as needed.
Smoked Trout Fry Bread with Harissa dipping sauce.
This is a great finger food recipe, what’s better than smoked trout on toast right?...well maybe smoked trout in toast- or rather fry bread.
If you have guests coming round make the Harissa the day before, it keeps for a week or so in the fridge. If Harissa is too spicy for your taste – use some home made mayonnaise with whole grain mustard.
Ingredients.
For the Smoked Trout.
Trout
Brown Sugar
Salt
Pepper
Grappa (or similar)
For the Fry Bread
2 Cups High Grade Flour
1 Tablespoon Baking Powder
¼ cup Sugar
1 teaspoon Salt
Approx 1 cup of water.
Rice bran oil for frying
For the Harissa
Moroccan spices either premixed from the supermarket or better still the following toasted and ground in a mortar and pestle:
Coriander Seeds
Cumin Seeds
Fennel Seeds
Star Anise
Cinnamon Sticks
Smoked Paprika.
3-4 Red Capsicum
3 – 4 limes (juice and zest)
¼ cup fresh mint
6-8 cloves of Garlic
4 hot red Chilies - stems removed (if you have a Bradly smoker you can smoke these first and leave the smoked paprika out of the spices)
100-200 mls of Extra Virgin Olive Oil.
2 teaspoons of rock salt.
Method.
1) Starting with the Harissa which can be prepared ahead of time.
Roast the Capsicum in a hot oven (250 degrees) until the skin is blistered and blackened.
Place the Capsicum into a plastic bag, tie the top shut and let the Capsicum sweat and cool. This loosens the skin. Peel and de-seed when cooled enough to touch.
Place all of the ingredients except the Olive oil in a blender and blend smooth.
With the blender on slow drizzle in enough oil until the consistency is to your liking. It should be smooth but not too runny.
2) Catch and smoke your trout.
I use a standard cheep portable fish smoker – so I use the standard brown sugar, salt pepper and alcohol method I leant from my grandfather. But you can smoke the trout any way you like.
Flake the trout ready for use removing any bones.
3) Make the fry bread dough
In a bowl combine the dry ingredients mixing through well.
Slowly add the water stirring through until you have a doughy consistency. Need well. Let the dough sit for at least ½ an hour.
Dust a clean bench with flour and roll out the dough until you have a regular shape approximately 5-10 mm thick. (A beer or wine bottle works well for this).
Cut the dough into even sized squares.
4) Combine and Cook
Take one square of fry bread dough and top with smoked trout leaving the outsides uncovered. Add some leaves of Watercress or Basil. Cover the parcel with another square of dough and firmly join the edges together.
Fry the parcels until golden brown in oil- you usually have to eat the first couple yourself to work out how hot and how long they need to be cooked through!
Serve with the Harissa as a dipping sauce garnished with fresh herbs.
Thai inspired John Dory and Marinated Baby Octopus Salad with sticky rice.
This is a really fresh summer barbeque recipe. We would normally cook this over a charcoal grille with the octopus on skewers and the fish pan fried over the barbeque. Due to the bad weather this time we cooked it in the kitchen but there’s nothing quite like the smoke in the eyes and cooking out side on a summer’s day. Substitute Snapper for Johnny depending on the season.
Ingredients
2 John Dory fillets (dependant on size) Skin on.
For the Salad.
Raw Cabbage, sliced.
Raw Carrot, julienne.
Spring onion, julienne.
Red Onion, sliced
Shallots, sliced
For the Dressing
Juice of 3-4 limes
2 Teaspoons fish sauce.
Ground dried chili (to taste but should be very hot)
2 teaspoons of crushed palm sugar.
Fresh Coriander ¼ cup finely cut
Fresh Mint ¼ cup finely cut
For Garnish
¼ cup coriander leaves whole
¼ cup mint leaves whole
¼ cup basil leaves whole
¼ cup jasmine rice.
Sauce
1 hot red chili sliced
White wine vinegar 2 tablespoons
1 teaspoon palm sugar.
For the Marinated Octopus.
Baby Octopus. 4 per person.
1 x lime
1 hot red chili sliced
1 x clove garlic crushed
2 -4 tablespoons Peanut oil.
2 x tablespoons Tamarind paste, or finely cut dried Tamarind.
For sticky rice.
2 cups of sweet glutinous rice (note that you can’t substitute this for other rice)
Day One.
Soak the rice.
Place rice in a bowl and cover with cold water – approximately 2-3cm above the level of the rice. Cover and put in fridge overnight.
Marinate the Octopus.
Place the baby octopus into a large bowl and stir through the lime juice, chili, Garlic, Tamarind and Oil. Cover and put in fridge over night.
Make the Chili sauce.
Combine 1 chopped chili, palm sugar and white wine vinegar in a small bowl or ramekin and refrigerate overnight.
Day two - for serving.
Assemble the Salad ingredients on a plate keeping each separate.
Make the dressing of Lime juice, fish sauce, Ground dried chili, and chopped fresh coriander and fresh mint. Leave to sit for at least half an hour.
Toast ¼ cup of uncooked Jasmine rice in oil in a fry pan. The rice should puff up slightly and go a light golden brown colour. Grind coarsely in a mortar and pestle.
Chop the John Dory Fillets into long pieces, season and pan fry skin side down first in a little butter and peanut oil. The skin should be crispy and brown before turning.
Meanwhile grill the octopus on a charcoal barbeque or pan fry the drained octopus in a searingly hot wok (I mean seriously hot).
Assemble the cooked fish on the salad and pour over the dressing, garnish with Basil, mint and coriander and ground rice.
Serve with a side of the Chili sauce and more ground dried chili.
Description: Marinated Stir-fry Venison |
Ingredients for four: Venison leg, thinly sliced 400 gms Red capsicum, thinly sliced 1 whole Onion, sliced ½ Bean Sprouts 50 gms Broccoli, cut into small florets 150gms Chopped Coriander 5 gms Green beans 100 gms Marinade; Sesame Oil 20 ml Olive oil 50 ml Soy sauce 20 ml Honey 10 ml Crushed Garlic 1 tsp Crushed Ginger 1 tsp |
Method : 1. Marinate venison for at least 2 hours 2. Season with salt then fry the venison turning regularly for 2-3 mins depending on the thickness 3. Remove from pan and rest aside 4. Saute the onion then add the sliced capsicums and blanched broccoli & cook for a further 2minutes. 5. Add the venison, bean sprouts and coriander 6. Season then serve with rice, salad or virtually anything you like. · This is a very healthy & quick meal to put together. · Venison can also be cooked on the BBQ or use the marinade on other meats or fish. |
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